![]() ![]() How to keep the breading from falling off chicken fried chicken? The Basics of Double Dredgingĭouble dredging is a technique used to coat pieces of chicken or other foods in a crispy breading.Why does my breading fall off my fried chicken?.Why dip chicken in cold water before frying?.What does dredge mean in cooking terms?.I’m not making any kind of promises about what the clean up is like, however □. It’ll be the crispiest, most flavorful chicken you’ve cooked in a long time or my name isn’t Nana. If you try this method once, I’ll bet you won’t go back to all that complicated marinating and shaking. If the oil bubbles around the handle, it’s hot enough. My little trick to test whether the oil is hot enough to cook - Put the end of a wooden spoon in the skillet. I learned to cook before everyone had kitchen thermometers, so I judge it my own way. □ PRO TIP: Experts will tell you that the oil should be 375 degrees before frying and to try to maintain that temperature during the cooking. The one I use for chicken is a 12-inch skillet that’s about 75 years old.Īlso, I recommend frying chicken in peanut oil because it will withstand higher temperatures for a longer time without burning than other oils. There’s just something about a great iron skillet that you can’t get from any other piece of kitchen equipment. Using a well-seasoned iron skillet makes a huge difference in the taste of your chicken. STEP 8: Remove the hot chicken to a paper towel-lined plate or to a rack set inside a baking sheet and allow it to drain for about 5 minutes. STEP 7: Turn the chicken pieces once more, reduce the heat to medium-low, cover and cook approximately 10-15 minutes or until the chicken is cooked through. STEP 6: Turn the chicken over and cook for 10 minutes on the second side. Cook for approximately 10 minutes or until the skin is pale golden brown. STEP 5: Place the chicken pieces, skin side down in the hot oil. Start with about an inch depth of oil in your pan and it should work out fine. Judging the amount of oil is one of those things you learn through time and experience. You need enough oil to come about halfway up the pieces of chicken, but not so much that it will spill over when you place the chicken in the pan. □ PRO TIP: What we’re doing in this recipe is pan frying, not deep frying. You’ll want enough oil to reach a depth of about 1/2 inch. STEP 4: Meanwhile, heat the peanut oil over medium high heat in a large cast iron skillet. That’s why you pour the flour over and toss the chicken in it rather than doing the shake-it-up in the bag thing. □ PRO TIP: We’re talking about “dredging” here, not lightly flouring. Sprinkle all the flour over the chicken in the pan and toss the chicken to coat it well with flour. But if you’re a purist, you’ll stick with just salt and pepper. ![]() It’s totally not necessary, but sometimes we like to change things up, don’t we? I’ll occasionally sprinkle on some Lawry’s seasoning salt, some Jane’s Crazy Mixed-Up Salt, or add some cayenne pepper. □ PRO TIP: If you want to sneak in some other seasonings, this is the time to do that. The taste of black pepper is very important to authentic southern fried chicken. STEP 2: Liberally salt and pepper the chicken pieces on both sides. STEP 1: Thoroughly dry all the chicken pieces and place them in a single layer in a pan or large bowl. Now, let me show you how to make fried chicken the way we do it in the south. If you find a butcher today who knows what the wishbone is and can actually cut a chicken with a wishbone, you have found a gem! Unfortunately, butchers no longer cut the wishbone leaving that portion in with the breasts. The wishbone is the prime piece between the top of the breasts. Long ago, there would also be a wishbone. I’ve tried a lot.Ī chicken properly cut up for frying should result in two breasts, two wings, two thighs, and two legs. I, unfortunately, do not have that particular skill. If you have the skill to do so, buy a whole chicken and cut it up yourself. Try to at least find the lightest weight bird in the case. ![]() That’s pretty hard to find in today’s supermarkets especially when chickens have been bred for more breast meat thereby causing them to weigh more. The very best southern fried chicken recipe is made with a chicken that weighs about 3 pounds. ![]()
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